Blueberry Streusel Danish

Basic Recipes Danish Pastry

·         Materials:

400 g high protein flour
100 g wheat flour proteins are being
11 g instant yeast
27 G milk Powder
75 g granulated sugar
8 g salt
3 egg yolks
230-250 ml cold water depending moisture flour
100 g butter (butter)
1 egg yolk for spreads


·         Fats for layers:

250 g pastry margarine or butter for a richer flavor, chill

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·         How to make:

1.    Mix and stir flour, instant yeast, milk, salt, sugar, egg yolks while kneading into a blended dough. Add butter and knead until flat but not faded.
2.    Round the dough, cover it with plastic and store it in the refrigerator for 1 hour. Before it was formed let's leave the room temperature for 30 minutes.
3.    Flatten the dough above the surface, enter the folding fat according to the French method. Then start folding 6 times single-fold or 4 times the double fold until complete. Cover the dough using plastic and leave it in the refrigerator for 1 hour.
4.    Remove from the refrigerator and let stand for 30 minutes at room temperature before it is formed and filled to taste.

·         Content:

150 grams of the blueberry filling (can be purchased at pastry material shop), if no can be substituted good quality blueberry jam
50 g butter or margarine
50 g granulated sugar
100 g low protein wheat flour

·         How to make:

1.    Create Streusel: Mix all the ingredients for the streusel, using the fingertip lightly stir so that it forms a bulleted dough, store in the refrigerator until it is used.
2.    Prepare the basic dough Danish pastry until the stage is ready to be formed, prepare a short pan, apply with a thin butter, set aside. Flatten the dough 0.5 cm thick, cut into 10 x 10 cm size with the help of a sharp knife, cut and shape as in the photo.
3.    Fold the 2 sides towards the center so that it forms a sac. Put it in a baking pan and let stand for 60 minutes. Preheat the oven at a temperature of 180oC.
4.    Spray Blueberry filling in the middle section. Re-apply the surface of the pastry with eggs and sprinkle streusel. Bake for 25 minutes or until golden yellow. Pick up and chill.

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